Chris Pople:
Exterior
Chris Pople:
Champagne in front of the fire
Chris Pople:
Nibbles - beetroot and quinoa tartlets
Chris Pople:
Plum sauce for the carrot tartare
Chris Pople:
Carrot tartare being ground
Chris Pople:
Coco Bean Velouté
Chris Pople:
"Technicolor Truffle", beetroot sweet potato dumplings
Chris Pople:
Celeriac Deux Feuilles
Chris Pople:
Whole Roasted Parsnip
Chris Pople:
Rhubarb mousse
Chris Pople:
Pineapple sorbet and meringue (made with chickpea water)
Chris Pople:
Coconut & Chocolate Tart
Chris Pople:
Petit fours